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Mark and Sue Manson run this polished and gently idiosyncratic restaurant in the style of a deliciously relaxing country inn with scrubbed-up rustic surroundings and a dressed-down demeanour (no
tablecloths, no obligatory wine pouring). The kitchen delivers a brilliant amalgam of pub and restaurant food, although gutsy home cooking is the order of the day: expect big portions, classic
flavours and earthy presentation in dishes ranging from woodland-reared pork rillettes with pickled root vegetables or fillet of organic salmon with chive beurre blanc to desserts of lemon posset
or egg custard tart with honey-roast plums. The commitment to locally sourced produce remains as strong as ever, with ingredients name-checked throughout – as in Black Mountain smoked salmon or
daube of Ferryside saltmarsh lamb. Prices include a big dish of accompanying vegetables, water for the table and excellent home-baked breads.
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